Thai Cashew Chicken & Pineapple Bowls (Edit recipe)

These Thai Cashew Chicken & Pineapple Bowls are so yummy that they deserve a spot on the blog. There is so much flavor and texture and is really easy to make too! The pineapple adds such a fresh burst of flavor and it's almost like sweet and sour takeout! You can enjoy this over cauliflower rice if you like.

15 minutes

30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	825
Fat:	57 g
Carbohydrates:	46 g
Protein:	36 g
Cholesterol:	0 g
Sodium:	710 mg
Fiber:	3 g
Sugars:	16 g
Calculated per serving.

by Penny's Primal

View original recipe

Serves: 4

Ingredients

1 lb Boneless Skinless Chicken Thigh, cut in bite size pieces
2 whole Bell Pepper, cut into squarish cguncks
0.5 cup Green Onion (Scallion), sliced
1 cup Onion, rough chopped
2 cups Pineapple, fresh or canned, chunks
0.25 cup Coconut Aminos
3 Tbsp Arrowroot Powder
1 cup Roasted and Salted Cashews
4 Tbsp Coconut Oil, divided
6 oz Yai's Thai Almond Sauce

Shop

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Heat 1/2 the coconut oil in a large pan over med high heat
Toss chicken with arrowroot till coated
Add chicken to hot pan & cook till browning on all sides, about 3-4 minutes per side
Remove chicken to a bowl
Add remaining coconut oil to pan
Add peppers & onions to pan, cooking about 5 minutes till peppers begin to soften
Add chicken back to pan & stir
Add Almond sauce & coconut aminos to pan and bring to a simmer stirring constantly
Add cashews, green onions & pineapple
stirring in to combine
Enjoy this recipe by Penny's Primal!